Method

Step 1

Barley and lentils: Boil the kettle. Place large pot on a medium-high heat, add the barley and lentils and pour in the boiling water (enough to cover by 5cm – DO NOT ADD SALT). Bring the water to a boil, then lower the heat and simmer (gently boil) for 35 minutes until cooked, but the barley should still have a slight bite. Drain and season with salt and pepper to taste.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Vinaigrette: Mix together the garlic, Dijon mustard, honey, white wine vinegar and water (see quantity above for the vinaigrette). Then slowly whisk in the olive oil (see quantity above for the vinaigrette).

Step 5

Salad: Mix the vinaigrette into the cooked barley and lentils. Then add the grated beetroot, dill, HALF the parsley and mix well.

Step 6

Serve the salad topped with the crumbled feta, toasted sunflower seeds and the REST of the parsley.